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Tuesday, June 25, 2024

Tofu Katsu Sando (豆腐カツサンド) – Okonomi Kitchen


The Tofu Katsu Sando encompasses a crispy breaded tofu cutlet, contemporary cabbage, and tangy-sweet tonkatsu sauce between mushy shokupan bread, providing a flavorful plant-based twist on a traditional Japanese sandwich. Excellent for a fast, wholesome meal, this vegan sandwich is each satisfying and straightforward to make.

Vegan Katsu Sando

Katsu sando, a beloved Japanese sandwich, is a pleasant fusion of crispy textures and savory flavours. At its core, this sandwich encompasses a breaded cutlet, usually pork (tonkatsu) or rooster (rooster katsu), which is coated in panko (Japanese breadcrumbs) and fried to golden perfection. Nonetheless, tofu will also be used as a plant based mostly possibility! This crispy cutlet is then nestled between slices of shokupan, a pillowy-soft, barely candy Japanese milk bread that completely enhances the savory filling.

The katsu sando is not only in regards to the cutlet and bread, although. It usually features a beneficiant serving to of shredded cabbage, including a refreshing crunch that balances the richness of the fried cutlet. The sandwich is then completed with a drizzle of tonkatsu sauce, a thick, tangy-sweet condiment just like Worcestershire sauce however extra concentrated and flavorful.

This mix creates a sandwich that’s each satisfying and addictive, providing an ideal mix of textures and tastes. Katsu sando is a well-liked selection for a fast meal, whether or not grabbed on the go from a comfort retailer in Japan, loved at a specialty sandwich store, and even made at residence.

Components

  • Tofu:
  • Potato starch: Acts as a binder between the yogurt.
  • Yogurt: For dredging the tofu. Use non-dairy yogurt to maintain it dairy free and vegan.
  • Panko: Japanese-style breadcrumbs which can be lighter and crispier than common breadcrumbs, giving the tofu cutlet its signature crunch.
  • Vegetable oil: Used for frying the tofu cutlets to a golden brown. Select a impartial oil with a excessive smoke level, similar to canola or sunflower oil.
  • Shokupan (食パン): Gentle, fluffy Japanese milk bread that provides a young and barely candy base to the sandwich. If unavailable, any mushy white bread will work.
  • Cabbage: A should for katsu sando. It provides texture and freshness to the sandwich.
  • Butter: This creates a barrier for the bread and the sauces in order that the bread doesn’t get soggy.
  • Mustard: Any mustard can be utilized right here, however I like to recommend grain mustard or spicy Japanese mustard.
  • Mayonnaise: Sometimes, mayo isn’t added ton katsu sando made with pork or rooster. Since we’re utilizing tofu which lacks flavour and fats, we’re including a little bit of mayonnaise to convey that again in.
  • Tonkatsu Sauce: A tangy-sweet sauce just like Worcestershire sauce however thicker and richer, offering a burst of umami taste.

The right way to Make Tofu Katsu Sando

  1. If utilizing frozen tofu, thaw after which press extra liquid out. Relying on the model and measurement of tofu, slice the tofu in order that the width is about 1/2 inch in thickness and is the scale of the shokupan you’re utilizing.
  2. Season with salt and pepper. Coat in potato starch.
  3. Dip the tofu in yogurt and coat on all sides.
  4. Coat in panko on all sides. Press the panko in gently.
  5. Fry at 180 C for 2-3 minutes per aspect.
  6. Take away from oil and maintain the tofu vertically to let extra oil drip off.
  7. Unfold butter on each side of the bread. Unfold one piece with mustard and the opposite piece with mayonnaise.
  8. Add cabbage to the slice with mustard.
  9. Drizzle tonkatsu sauce on one aspect of the katsu and flip it onto the cabbage. Drizzle extra sauce on prime. Add the opposite piece of bread on prime. Add weight, similar to a plate on prime and let it sit for five minutes.
  10. Slice the crust off after which into 2-3 items. Serve and luxuriate in!
  1. ff

Lisa’s Recipe Suggestions

  1. Extra oil: Maintain the katsu vertically for a couple of seconds to permit extra oil to drip off the katsu to stop it from getting overly oily and soggy.
  2. Butter the bread: This prevents the bread from getting soggy.
  3. The order during which the components are layered: While you chew right into a sandwich, the flavour is decided by the steadiness of the components subsequent to one another. The grain mustard in opposition to the cabbage provides tang (like a slaw) and the aspect with the mayo is instantly connected to the katsu so as to add a fatty factor.
  4. Put weight on prime: This helps ‘hug’ all of the insides of the sandwich in order that when slicing, it doesn’t crumble. You don’t need to use an excessive amount of of a heavy weight that the bread is totally squished, simply sufficient to carry it collectively like a plate.
  5. Keep away from Freezing Assembled Sandwiches: Freezing can have an effect on the feel of the bread and contemporary components, making them much less fulfilling when thawed.

The right way to Retailer Katsu Sando

Storing a katsu sando correctly ensures that it retains its flavors and textures for later enjoyment. Listed below are some ideas:

  1. Separate Elements: If attainable, retailer the parts of the katsu sando individually to take care of their texture. Preserve the bread, katsu cutlet, and contemporary components like cabbage in separate containers.
  2. Refrigeration:
    • Tofu Katsu Cutlet: Place the fried cutlet in an hermetic container or wrap it in foil. Refrigerate for as much as 2 days.
    • Shokupan Bread: Retailer in a resealable plastic bag or hermetic container to maintain it mushy. Don’t refrigerate, freeze for longer storage.
    • Cabbage and Different Contemporary Components: Retailer in a separate hermetic container or plastic bag. Refrigerate for as much as 3 days.
  3. Assembled Sandwich: If you should retailer the assembled sandwich:
    • Wrap it tightly in plastic wrap or aluminum foil to maintain it from drying out.
    • Place the wrapped sandwich in an hermetic container.
    • Refrigerate for as much as 1 day for the very best texture and taste.
  4. Reheating:
    • Katsu Cutlet: Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes, or till heated via and crispy once more. Keep away from microwaving, as it may possibly make the cutlet soggy.
    • Assembled Sandwich: If the sandwich is already assembled, you’ll be able to reheat it in a toaster oven wrapped in foil to heat it with out dropping an excessive amount of crispiness.
Is tofu katsu sando vegan?

You may make this sandwich totally vegan by swapping out the yogurt for non-dairy yogurt, butter for vegan butter, mayo for Japanese vegan Kewpie mayo, and utilizing bread that doesn’t include milk.

Get pleasure from!! Should you make this Tofu Katsu Sando recipe, let me know! Depart a remark, ranking and if you happen to determine to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you!

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Description

The Tofu Katsu Sando encompasses a crispy breaded tofu cutlet, contemporary cabbage, and tangy-sweet tonkatsu sauce between mushy shokupan bread, providing a flavorful plant-based twist on a traditional Japanese sandwich. Excellent for a fast, wholesome meal, this vegan sandwich is each satisfying and straightforward to make.


Tofu Katsu

  • 300350 g bundle of agency tofu*
  • salt
  • pepper
  • 23 tbsp potato starch
  • 3 tbsp yogurt
  • 1/2 cup panko
  • oil for frying

Katsu Sandwich 

  • 2 slices of shokupan (Japanese bread)
  • 4060 g cabbage, shredded
  • 1 tbsp butter
  • 1 tbsp Kewpie mayonnaise
  • 23 tsp grain mustard
  • 2 tbsp tonkatsu sauce


  1. If utilizing frozen tofu, thaw after which press extra liquid out. Relying on the model and measurement of tofu, slice the tofu in order that the width is about 1/2 inch in thickness and is the scale of the shokupan you’re utilizing.
  2. Season with salt and pepper. Coat in potato starch.
  3. Dip the tofu in yogurt and coat on all sides.
  4. Coat in panko on all sides. Press the panko in gently.
  5. Fry at 180 C for 2-3 minutes per aspect.
  6. Take away from oil and maintain the tofu vertically to let extra oil drip off.
  7. Unfold butter on each side of the bread. Unfold one piece with mustard and the opposite piece with mayonnaise.
  8. Add cabbage to the slice with mustard.
  9. Drizzle tonkatsu sauce on one aspect of the katsu and flip it onto the cabbage. Drizzle extra sauce on prime. Add the opposite piece of bread on prime. Add weight, similar to a plate on prime and let it sit for five minutes.
  10. Slice the crust off after which into 2-3 items. Serve and luxuriate in!



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